Chocolate Chip Cookie Cupcakes |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 24 |
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We were trying to create a healthier chocolate chip cookie and ended up creating a cup cake, you can use just a little, about 2 teaspoons, in a cup cake pan and still have cookie size cakes. Ingredients:
1 cup extra virgin olive oil |
3/4 cup honey |
3/4 cup brown sugar |
1 teaspoon vanilla extract |
2 eggs |
3 cups unbleached all-purpose flour |
1/2 teaspoon salt |
1 teaspoon baking soda |
2 cups semi-sweet chocolate chips |
Directions:
1. Preheat oven to 350°.
2. In blender combine oil, honey, brown sugar and vanilla; blend until smooth.
3. Add eggs and blend again.
4. Pour mixture into large bowl.
5. Add salt, baking soda and flour 1/2 cup at a time and mix well.
6. Fold in chocolate chips until mixed.
7. Add spoonfuls to cupcake pan (1 tablespoon will get you about a 1/2-inch thick cake so if you want a thinner one, use less-if you want a thicker one, use more).
8. Bake for 10 minutes (we used 1 tablespoon and it was perfect at 10 minutes, you will need to adjust this time if you used more or less mix than 1 tablespoon).
9. Let cool in pan and remove.
10. Enjoy.
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